Kakáos Csiga (Chocolate Snail)

I must say, Hungary is one of my favorite countries. I had the joy of living there for a year in a small town. Budapest also became a place that I felt very comfortable, almost like a second home.

Whenever my friends and I would walk around town we would inevitably pass by about 5 ‘pékség’s. A pékség is a bakery with some amazingly delicious pastries and breads. You can’t simply pass by five without stopping in at least one. They typically leave the doors open so the fragrance of the pastries fills the sidewalk and tempts your nose. One of my favorite little pastries to buy was called the “Kakáos Csiga” (ka-ka-osh chee-ga) translated to “Chocolate Snail” in English. So, when I found a recipe for them, I HAD to try making them!

This recipe will take a couple hours due to the need to cool the dough. It will make around 20 little pastries! This recipe is adapted from http://www.hungariantidbits.com/hungarian-chocolate-roll-pastries-kakaos-tekercs/.

For the Butter Block:

1 ¼ cup butter (keep cool, but you can slightly warm for 12 sec in the microwave to soften enough to stir)

½ cup flour

 Mix these two together, form into a block about 1 in think, wrap and cool in fridge.

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 For the Dough:

1 pkg of yeast

½ c milk (plus a small splash)

4 cups of flour

1 egg

1 tsp salt

½ cup water (a little less than)

¼ cup sugar

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For the filling:

Cocoa powder (unsweet kind)

Sugar

2-3 tbsp melted butter

Directions:  

Put yeast package in mixing bowl and then put the milk in with it. Let sit for 5 minutes or so. Add the rest of the ingredients and then mix. Take out of bowl and roll out so that it is ½ inch thick. Put the butter block in the center and fold into thirds, and then fold in half. Then roll it out again and fold as previously stated. The goal is to get the butter to be all mixed through the dough which will cause the dough to be flaky when baked. Wrap and place in Fridge for 1 hour, or freezer for 30 minutes.

 Go ahead and preheat the oven to 350 degrees Fahrenheit. After the hour, roll out again into a rectangle to ½ inch thick. Brush the melted butter generously onto the dough. Sprinkle the cocoa and sugar mix onto the dough then tightly roll it up! After rolling, cut ¾ inch thick slices and place on parchment paper on a cookie sheet.

 Bake for 25 minutes. Cool on rack. While they are cooling cover them in powdered sugar! Serve warm.

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Samantha CouickComment